Z-Rou | Main ingredient |
Ingredients:
1. 20g of vegetable oil
2. 20g garlic cloves, sliced
3. 30g sugar
4. 320g plant base pork
5. 30g long grain rice (Jasmine)
6. 40g of Vegetarian Asian fish sauce
7. 25g mineral water
8. 5g red chili, sliced with seeds
9. 8 medium leaves of butter lettuce
10. 20g small red onion, thinly sliced
11. ½ lime juiced
12. 2g Thai basil
13. 2g mint leaves
14. 3g coriander leaves
15. Salt and pepper
Preheat the oven at 180°Celsius
Wash peel and trim the vegetables, set aside for preparation
Separately slice the chili, garlic and onion finely
Chop the basil, mint and coriander coarsely
Wash the lettuce and keep the nice medium leaves aside, to serve
In a non-stick pan at medium heat toast the rice until browned (3-4 minutes)
Transfer the rice into a plate and let cool down
Place it in a food processor and grind into a fine powder, set aside
Season the plant base meat, line it on a baking tray and bake in the oven for 8 minutes
In the meantime, in the pan heat the oil and add the garlic
Once golden brown add in 1 teaspoon of sugar, let cook 20-30 seconds
Take out the baked plant base meat and add it into the pan
Increase the heat, sauté rigorously and pour in a teaspoon of fish sauce
Season with salt and pepper and set aside
To prepare the dipping sauce, combine in a bowl the lime juice together with the remaining fish sauce and sugar
Mix to dissolve the sugar and add in the chili and 1 tablespoon of mineral water
Gently reheat the plant base meat, add in the sliced onions, half of the chili and fresh herbs
coarsely chopped
Dust with the rice powder, quickly stir, but not thoroughly
Lay the lettuce on a plate, separately
Scoop the Larb into each leaf and, season with some of the dipping sauce
Decorate and serve warm with the remaining dipping sauce aside